Crispy fried fish with ginger and fermented soybeans (trey chien chuon)

Name: Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Yield: 12
Ingredients: 4 cloves Garlic; 0.5 tablespoons Sugar; 2 cups Vegetable Oil; 2 cups Ginger; 0.5 cups Water; 1 lb Fish fillet; 3 Spring Onions; 800 g Soya Bean; 2 tablespoons Tempura Flour

Media

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein19 %32 g
Carbs15 %25 g
Fat66 %50 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	673 kcal	382 kcal
Protein	32 g	18.2 g
Carbs	25 g	14.2 g
Fat	50 g	28.4 g

One serving is about 176 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty33/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Cambodia

Ingredients

4 cloves Garlic
0.5 tablespoons Sugar
480 ml Vegetable OilOriginal: 2 cups
480 ml GingerOriginal: 2 cups
120 ml WaterOriginal: 0.5 cups
454 g Fish filletOriginal: 1 lb
3 Spring Onions
800 g Soya Bean
2 tablespoons Tempura Flour

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.
Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
Fry the fish in plenty of oil until golden brown and crispy. You can use the same oil as you were using to fry the ginger.
Crush the garlic and chop it into small pieces. Chop the spring onion.
Drain the fermented soybeans using a colander. If you are using salted beans (soybeans in a very salty brine), you need to wash the beans in water before you add them to the dish.
Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
Add the soybeans and stir fry for a few minutes. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.
Add water and fry for a minute.
Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.